(Trentino bread dumplings - from The Wine Road)


  • 4 slices of stale bread
  • 2 eggs
  • 200 g mortadella
  • XXX lucanica sausage
  • a sprig of parsley, chopped
  • 250 g of bread crumbs
  • 100 g of grated Trentino Grana cheese
  • salt
  • pepper

First of all, make a good stock.
Put the stale bread to soak then mix well, preferably with your hands. Add the eggs, diced lucanica and mortadella, parsley, cheese, salt and pepper. Mix well. Lastly, add the bread crumbs. Wet your hands and form the dough into balls of equal size.
Strain the stock, bring to a boil and drop the canedeli in one at a time. Once they have risen to the surface keep on the boil for another 10 minutes. Strain and serve sprinkled with grated Grana cheese.